SAUCE:

2 tbsp. cornstarch
2 tsp. chicken flavor instant bouillon
1 c. water
1 tsp. grated lemon peel
3 tbsp. lemon juice

STIR-FRY:

1 c. diagonally sliced carrots
1 c. diagonally sliced celery
2 tbsp. water
1 c. frozen peas
1 red bell pepper, cut into thin strips
6 green onions, cut diagonally into 1 1/2" pieces
1 lb. boneless, skinless chicken breast, cut into thin strips
3 c. cooked brown rice

In small bowl, combine cornstarch and bouillon; mix well. Stir in remaining sauce ingredients; set aside. Spray large nonstick skillet or Wok with nonstick cooking spray. Heat over medium-high heat until hot. Stir-fry carrots and celery one minute. Add 2 tablespoon of water; cover and cook 2 to 3 minutes. Add peas, bell pepper and green onions. Cook and stir 2 minutes or until vegetables are crisp-tender; remove from skillet. Spray same skillet with nonstick cooking spray. Stir-fry chicken 5 minutes. Add sauce and vegetables; cook until thoroughly heated and slightly thickened, stirring occasionally. Serve over rice. 4 servings. Calories 350, fat 3 g.